• Ingredients: 24
  • Serves: 6

Greek-italian chopped salad with chopped romaine lettuce, 15 1/2-ounce can garbanzo beans , drained, red bell pepper, diced, very thinly sliced red onion, very thinly sliced fresh fennel bulb, crumbled feta cheese, thinly sliced italian genoa salami, cut into strips, sliced pitted kalamata olives.

Ingredients

  • 6 cups chopped romaine lettuce
  • 1 15 1/2-ounce can garbanzo beans , drained
  • 1 red bell pepper, diced
  • 1 cup very thinly sliced red onion
  • 1 cup very thinly sliced fresh fennel bulb
  • 1/2 cup crumbled feta cheese
  • 2 oz. thinly sliced Italian Genoa salami, cut into strips
  • 1/4 cup sliced pitted Kalamata olives

For the filling:

  • 1 lb. commercial phyllo, defrosted and at room temperature

Skordalia

Eggplant

  • 3/4 cup thinly sliced fresh basil
  • 1 cup oil-cured olives

Spicy Sabayon Sauce

  • 4 large egg yolks
  • 3/4 cup dry white wine
  • 2 tbsps. sugar
  • 1/8 tsp. chile powder

For Serving

Directions

  1. Step 1 Whisk oil, vinegar, oregano, and garlic in small bowl to blend. Season dressing to taste with salt and pepper.

    For this step you will need

  2. Step 2 Combine lettuce, garbanzo beans, bell pepper, red onion, fennel, feta cheese, salami, and sliced olives in large bowl.

    For this step you will need

Nutrition information

Calories 470 Carbohydrates 51 g (17%)
Fat 21 g (32%) Protein 22 g (45%)
Saturated Fat 5 g (26%) Sodium 410 mg (17%)
Polyunsaturated Fat 2 g Fiber 13 g (54%)
Monounsaturated Fat 12 g Cholesterol 22 mg (7%)